An easy, vegetarian cucumber and tomato salad that’s prepared with the spiralizer, and tossed with fragrant basil, salty feta cheese, and quinoa.
In the summertime, the living’s easy – and the food we make should be too! No hovering over the stovetop for hours, no twenty-step recipes, no hour long baking. We want easy, quick, healthy, fresh, and of course – delicious!
A lot of the food we eat in the summer is enjoyed together, right? Since the weather’s typically most beautiful in the summer, we want to be outdoors, invite friends and family over, and enjoy a meal together. Whether you’ve been invited to a summer barbecue or are simply making food for your family and need something to (literally) toss together that will feed the table – this easy cucumber and tomato salad is it!
An easy coconut curry with spiralized vegetables and cashews that’s gluten free, vegan, and served over a fluffy bed of quinoa.
Funny story. I made Luca (and me!) a tofu curry for lunch. I didn’t spiralize the bell peppers, because I wanted thicker pieces for him to grab on to. I added some leftover cooked zucchini slices and some green beans. Luca loved it (you can see him eating everyday here), and I decided to make another version, using spiralized veggies and some snow peas I had from the farmer’s market.
I made the curry, photographed it, and ate it. As I was on one of my final bites (so good!), I noticed it: I forgot the tofu!
Nutritional information of spaghetti versus zucchini noodles, or, zoodles, made with a spiralizer.
There are many reasons why everyone should spiralize their veggies (actually, here are 9 reasons why!), and one of the main ones is that spiralized vegetables are nutritionally better than “regular” noodles.
We’re not saying to stop eating “regular” pasta and noodles, but if you’re focused on maintaining a healthy diet, spiralized vegetables offer you a bigger bang for your buck, nutritionally.
Let’s take a look at the nutritional profile of spaghetti versus zucchini noodles or, as many call them, zoodles. There are many different types of vegetables you can spiralize, but since zoodles are the most popular, we’ll start there!
Use your spiralizer to spiralize your peppers and onions to make this quick and easy sausage and peppers ragu.
One of my favorite meals to make during the summertime is grilled chicken sausage with spiralized bell peppers and onions sauteed with a marinara sauce and some dried Italian herbs. I usually serve it over brown rice or quinoa with a side salad.
This is a stovetop version, making it into a simple weeknight meal that’s high in protein and fiber and low in carbs – and a fun way to use your spiralizer!
Sharing my simple and affordable setup for food photography that’s great for small spaces.
Over the years, my food photography on this blog has certainly evolved. Sometimes, it’s stayed stagnant, sometimes, I’ve even taken a step back – but now, I feel like I finally found my style (and my favorite camera lens) and I’m excited to improve upon that.
I receive many, many messages about my at-home photography setup (it’s so simple!), that I figured I’d write a post about it, in the hopes that it helps many of you aspiring food photographers find an affordable, compact, and convenient way to take photos at home.
A zucchini noodle salad perfect for summer barbecues, with spiralized zucchini, grilled corn and a zesty cilantro-lime dressing.
We’ve all been there: we’re invited to a summer potluck or barbecue and we’re scrambling at the last minute for something to bring. Instead of making the same pasta salad you always make, try this spiralized zucchini noodle salad, packed with all the summertime favorites: zucchini, grilled corn, tomatoes, and avocado!
If you haven’t tried cold zucchini noodle salads in the summertime, they’re your best friend – quick to prepare, refreshing, healthy, and most importantly, a great use of your spiralizer!
Needless to say, in the summertime, I am all about the caprese – mozzarella, tomatoes, and basil. Some high quality olive oil drizzled on top, freshly cracked pepper, and maybe a little balsamic glaze – molto bene!
A dairy free egg salad, using avocado instead of mayonnaise, that’s flavorful and packed with healthy fats, served over a bed of spiralized cucumbers for a refreshing crunch. The perfect picnic lunch!
First off, thanks to each and everyone of you for all of your kind words and messages of support and encouragement yesterday on my 5 years in business post. I’m so grateful for all of you, and I’m pumped for our next 5 years together!
I still remember that excitement waking up the next day after a full day “in business.” I felt like anything could happen! And you know what? I still feel like that. It’s a great feeling to wake up every day and be excited to work!